Ingredients:

Method:

Drop 1 or 2 longan fruits into each paper cup. Add in 3 tablespoons (~1.5oz) of longan syrup. Place all the paper cups on a tray to level and freeze them for at least 2-3 hours.

Remove from freezer and add 3 tablespoons of mango juice into each paper cups. Wrap the top of each paper cup with a 4″x4″ aluminum foil square. Slit a hole in the center just wide enough for the ice cream stick. Insert the ice cream stick into the slit. Transfer to tray and into the freezer for another 2-3 hours.

When the 2nd layer is frozen, remove the foil and add 3 tablespoons of pomegranate juice into each cup. Freeze for another 2-3 hours without the aluminum foil squares.

When ready to serve, remove the paper cups from the freezer. Use your palm to warm up the side of the paper cups, and slowly slide the popsicles out by holding on the ice cream stick. Serve immediately.

I’ve been making popsicles this summer with chopped-up fruit in a watermelon puree – you can also get popsicle makers (at least in the US) at the Dollar Store for, well, a dollar (but the pops aren’t nice and pretty and round like yours). Thank you for posting this.

So excited to try out this recipe! Looks so yummy! I tried to find popsicle sticks but cannot seem to find them … looked at the grocery stores, Bed Bath and Beyond, at Michael’s. Thank you for the recipe!